CN103875802B

CN103875802B - Fresh-keeping method of fresh fruits

Info

Publication number: CN103875802B
Application number: CN201410149608.0A
Authority: CN
Inventors: 翁武银; 刘述江; 郑惠彬
Original assignee: XIAMEN LYULIAN INTEGRATED SERVICE Co Ltd
Current assignee: XIAMEN LYULIAN INTEGRATED SERVICE Co Ltd
Priority date: 2014-04-15
Filing date: 2014-04-15
Publication date: 2015-04-08
Anticipated expiration: 2034-04-15
Also published as: CN103875802A

Abstract

The invention provides a fresh-keeping method of fresh fruits and relates to fruit fresh-keeping. The fresh-keeping method comprises the following steps: (1) adding trehalose, sorbitol, vitamin C, polylysine and water into fish scale gelatin to obtain fresh-keeping film liquid; (2) rinsing fresh fruits; (3) immersing the rinsed fruits in the fresh-keeping film liquid, taking out the fruits, drying by air and storing. A rinsing solution composed of antibacterial and fruit breathing inhibiting components, a surfactant and the like is used for pre-treating the fresh fruits so as to effectively clean dirt, putrefying bacteria and part of agricultural residues on the surfaces of the fresh fruits and inhibit the breathing strength of the fruits; the fresh-keeping film liquid containing moisture-preserving, antibacterial and anti-oxidizing components and the like is used for immersing and coating; finally, the fruits are subjected to air drying treatment at a low temperature so as to form moisture-preserving, antibacterial and anti-oxidizing transparent thin films which can not be easily found by naked eyes on the surfaces of the fruits; therefore, the fresh fruits are protected and the shelf life of the fruits is prolonged.

Description

A kind of preservation method of fresh fruit

Technical field

The present invention relates to fruit freshness preserving, especially relate to a kind of preservation method of fresh fruit.

Background technology

Production of fruit has very strong seasonality and region, in order to meet the demand of consumer to fruit, being necessary the preservation technique promoting fruit, extending the market periods of fresh fruit.But fresh fruit still has higher physiologically active after gathering, the fruit that especially moisture is higher more easily rots, and therefore extends the key that accumulating fresh keeping time becomes fresh fruit value preserving and appreciation.

Fruit freshness preserving technology conventional at present mainly contains the means such as cryopreservation, controlled atmosphere, interpolation chemical preservative.But these technology all have some limitations in actual applications.Cold chain technology is relatively immature at present, and in storage, transport, sales process, temperature fluctuation change more easily causes rotting of fruit, is unfavorable for long-distance transport; And controlled atmosphere needs air regulating box or gas generating unit, high to equipment requirement, cost is higher; Chemical preservative can be formed residual at fruit and vegetable surfaces, have potential food-safety problem.Chinese patent 200810062790.0 discloses a kind of natural fruit vegetables antistaling agent, mainly adopts the natural materials such as Hi-Z, ascorbic acid, vitamin E, lysine, phytic acid, galic essential oil, ethanol to be prepared into antistaling agent and directly soaks or spray fruits and vegetables.Although avoid the residual of chemical preservative, do not take measures to protect these antistaling agents, antistaling agent easily volatilizees losss, and fresh keeping time extends inadequate.On the other hand, coating fresh-keeping technology is subject to parent in recent years gradually and looks at.Chinese patent 201310571047.9 discloses a kind of preparation method of edible preservative film of fresh fruit, mainly utilizes the preparation film forming such as polysaccharide, protein, emulsifying agent, plasticizer to carry out fresh-keeping.But the simple fruit relying on filmogen that infected by microbes cannot be suppressed to cause rots, and can not play good fresh-keeping effect.

Summary of the invention

The object of the present invention is to provide a kind of preservation method of fresh fruit.

The present invention includes following steps:

1) in fish scale gelatin, add trehalose, D-sorbite, vitamin C, poly-D-lysine and water, obtain preservative film liquid;

2) by fresh fruit rinsing;

3) by the fruit after rinsing with after preservative film immersion stain, take out, deposit after air-dry.

In step 1) in, described fish scale gelatin, preferably after swelling, be placed on water-bath in boiling water, then be cooled to room temperature; The time of described water-bath can be 30min; Described fish scale gelatin, trehalose, D-sorbite, vitamin C, poly-D-lysine and water can be fish scale gelatin 0.1% ~ 0.4%, trehalose 1% ~ 5%, D-sorbite 1% ~ 5%, vitamin C 0.5% ~ 1.5%, poly-D-lysine 0.5% ~ 1.5% by mass percentage, and surplus is water.

In step 2) in, described rinsing can adopt rinsing liquid rinsing 1 ~ 3min; Described rinsing liquid composition by mass percentage can be: sucrose fatty ester 10% ~ 40%, calcium chloride 1% ~ 5%, trehalose 1% ~ 5%, and poly-D-lysine is 0.5% ~ 1.5%, and surplus is water; The consumption of described rinsing liquid can be 3 ~ 5 times of fresh fruit in mass ratio.

In step 3) in, the consumption of described preservative film liquid can be 3 ~ 5 times of the fruit after rinsing in mass ratio; The temperature of described dipping can be 15 ~ 25 DEG C, and the time of dipping can be 1 ~ 3min; Described air-dry temperature can be 15 ~ 25 DEG C, and air-dry relative humidity can be 30% ~ 50%, and the air-dry time can be 20 ~ 60min.

Because the present invention adopts by antibacterial, the rinsing liquid that suppress fruit to be breathed and surfactant etc. forms carries out pre-treatment to fresh fruit, can effectively remove fresh fruit surface contaminants, spoilage organisms and part agriculture residual, the respiratory intensity of fruit can also be suppressed, recycling is containing moisturizing, antibacterial, the anti-oxidant preservative film liquid of composition that waits carries out dipping film, finally by low-temperature air-drying process, formed on fresh fruit surface and there is moisturizing, antibacterial, anti-oxidant and naked eyes do not allow detectable transparent membrane, fresh fruit is played a protective role, and then extend the shelf life of fruit.Therefore the present invention has following outstanding advantages:

1, the additive that the present invention adopts can adopt food-grade, can not affect the quality of green organic food.

2, the present invention with the addition of food grade surfactant at rinsing liquid, is conducive to the removing of fruit surface dirt, also helps protein film liquid in fruit surface film forming.

3, the present invention adopts hurdle technology that is antibacterial, anti-oxidant and suppression fruit respiratory intensity, effectively can improve the storage life of fresh fruit.

4, the fish scale gelatin filming performance of the present invention's employing is good, and the poly-D-lysine adopted not only has antibiotic property, and can promote glutin film forming, is conducive to forming the ND hyaline membrane of naked eyes at fruit surface.

Detailed description of the invention

Below in conjunction with specific embodiment, the present invention is further illustrated.

Embodiment 1

By new for 1kg arbutus, rinsing 2min is carried out with the food-grade rinsing liquid of 4L, then be placed in the 4L preservative film liquid modulated and flood 2min at 15 DEG C, take out and be put into that temperature is 20 DEG C, relative humidity is air-dry 20min in the climatic chamber of 40%, finally to be put under room temperature preservation 5 days, investigation evaluation is carried out to the weight-loss ratio of red bayberry, decayed fruit rate, outward appearance and mouthfeel, the results are shown in Table 1.

The constituent content of described food-grade rinsing liquid is: sucrose fatty ester 20%, calcium chloride 2.0%, trehalose 3.0%, and poly-D-lysine is 1.0%, and surplus is water.

The constituent content of described preservative film liquid is: fish scale gelatin is 0.2%, and trehalose is 3.0%, and D-sorbite is 2.0%, and vitamin C is 1.0%, and poly-D-lysine is 1.0%, and surplus is water.

Embodiment 2

By 1kg fresh cherry, rinsing 1min is carried out with the food-grade rinsing liquid of 5L, then be placed in the 5L preservative film liquid modulated and flood 1min at 15 DEG C, take out and be put into that temperature is 25 DEG C, relative humidity is air-dry 60min in the climatic chamber of 50%, finally to be put under room temperature preservation 5 days, investigation evaluation is carried out to the weight-loss ratio of cherry, decayed fruit rate, outward appearance and mouthfeel, the results are shown in Table 1.

The constituent content of described food-grade rinsing liquid is: sucrose fatty ester 40%, calcium chloride 5.0%, trehalose 1.0%, and poly-D-lysine is 1.5%, and surplus is water.

The constituent content of described preservative film liquid is: fish scale gelatin is 0.4%, and trehalose is 1.0%, and D-sorbite is 5.0%, and vitamin C is 1.5%, and poly-D-lysine is 1.5%, and surplus is water.

Embodiment 3

By strawberry fresh for 1kg, rinsing 3min is carried out with the food-grade rinsing liquid of 3L, then be placed in the 3L preservative film liquid modulated and flood 1min at 15 DEG C, take out and be put into that temperature is 15 DEG C, relative humidity is air-dry 40min in the climatic chamber of 30%, finally to be put under room temperature preservation 5 days, investigation evaluation is carried out to the weight-loss ratio of strawberry, decayed fruit rate, outward appearance and mouthfeel, the results are shown in Table 1.

The constituent content of described food-grade rinsing liquid is: sucrose fatty ester 10%, calcium chloride 1.0%, trehalose 5.0%, and poly-D-lysine is 0.5%, and surplus is water.

The constituent content of described preservative film liquid is: fish scale gelatin is 0.1%, and trehalose is 5.0%, and D-sorbite is 1.0%, and vitamin C is 0.5%, and poly-D-lysine is 0.5%, and surplus is water.

Reference examples

By 1kg fresh strawberry, carry out rinsing 3min with the distilled water of 3L, take out and be put into that temperature is 15 DEG C, relative humidity is air-dry 40min in the climatic chamber of 30%, to be finally put under room temperature preservation 5 days, investigation evaluation is carried out to the weight-loss ratio of strawberry, decayed fruit rate, outward appearance and mouthfeel, the results are shown in Table 1.

Table 1 Preservation Treatment is on the impact of the weight-loss ratio of fruit, decayed fruit rate and sensory evaluation

Table 1 show Preservation Treatment to the weight-loss ratios such as red bayberry, cherry and strawberry, decayed fruit rate and sensory evaluation analysis result.As shown in Table 1, process fresh fruit by method of the present invention, at room temperature preservation is after 5 days, and most fruit is full, not obvious with fresh fruit difference.Even if case hardness is lower, not long keeping red bayberry and strawberry, its weight-loss ratio and decayed fruit rate are also all lower.This mainly all can adhere to some putrefactive microorganisms in fresh fruit surface, not easily preserves if cause plucking rear process it.Some fruit surface even also likely has agriculture residual, there is food-safety problem.For these problems, utilize the surfactant of food-grade and antiseptic to process fruit surface, and recycling is protected, and can play effective preservation to fruit surface containing antibacterial, oxidation resistant protein film liquid.

In sum, the present invention utilizes the rinsing liquid of food-grade to carry out cleaning treatment to fresh fruit surface, then utilizes the albumen preservative film liquid containing NMF, antioxidant and antiseptic to carry out dipping film, is conducive to the preservation and freshness of fruit.The additive that the present invention adopts is all the comestible composition of endless requirement, therefore can also be applicable to the fresh-keeping of green or organic fruits, will have a good application prospect.

Claims

1. a preservation method for fresh fruit, is characterized in that comprising the following steps:

1) in fish scale gelatin, add trehalose, D-sorbite, vitamin C, poly-D-lysine and water, obtain preservative film liquid; Described fish scale gelatin, trehalose, D-sorbite, vitamin C, poly-D-lysine and water are by mass percentage: fish scale gelatin 0.1% ~ 0.4%, trehalose 1% ~ 5%, D-sorbite 1% ~ 5%, vitamin C 0.5% ~ 1.5%, poly-D-lysine 0.5% ~ 1.5%, and surplus is water;

2) by fresh fruit rinsing;

2. the preservation method of a kind of fresh fruit as claimed in claim 1, is characterized in that in step 1) in, described fish scale gelatin, after swelling, be placed on water-bath in boiling water, then be cooled to room temperature.

3. the preservation method of a kind of fresh fruit as claimed in claim 2, is characterized in that the time of described water-bath is 30min.

4. the preservation method of a kind of fresh fruit as claimed in claim 1, it is characterized in that in step 2) in, described rinsing adopts rinsing liquid rinsing 1 ~ 3min, described rinsing liquid consisting of by mass percentage: sucrose fatty ester 10% ~ 40%, calcium chloride 1% ~ 5%, trehalose 1% ~ 5%, poly-D-lysine is 0.5% ~ 1.5%, and surplus is water.

5. the preservation method of a kind of fresh fruit as claimed in claim 4, is characterized in that the consumption of described rinsing liquid is 3 ~ 5 times of fresh fruit in mass ratio.

6. the preservation method of a kind of fresh fruit as claimed in claim 1, is characterized in that in step 3) in, the consumption of described preservative film liquid is 3 ~ 5 times of the fruit after rinsing in mass ratio.

7. the preservation method of a kind of fresh fruit as claimed in claim 1, is characterized in that in step 3) in, the temperature of described dipping is 15 ~ 25 DEG C, and the time of dipping is 1 ~ 3min.

8. the preservation method of a kind of fresh fruit as claimed in claim 1, is characterized in that in step 3) in, described air-dry temperature is 15 ~ 25 DEG C, and air-dry relative humidity is 30% ~ 50%, and the air-dry time is 20 ~ 60min.